Tuesday, August 23, 2011

I am always looking for a good substitue for sugar in cooking. I was making some zucchini bread one afternoon and realized I was out of brown sugar, so I substituted molasses instead with great results. I don't think it would work well in every recipe requiring a sweetner, but for this one it is golden. It actually accentuates the texture and flavor. Not only that but there are definite nutritional benefits vs. sugar.

Adding tangy yogurt is nice on the side and my family gobbles it up!

Chocolate Chip Zucchini Bread

2/3 cup organic blackstrap molasses

3 tablespoons oil

2 large eggs

1 teaspoon vanilla

1 cup apple sauce

1 ripe banana mushed up

2 cups whole wheat flour

1 ¼ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

2 cups shredded zucchini

½ cup (heaping) chocolate chunks

Directions:Preheat oven to 350 degrees.

Place first 4 ingredients in a large bowl and mix at low speed until well blended. Then mix in the applesauce and banana.

Next, combine flour and following 3 ingredients and mix together with a whisk. Add flour mixture to the wet mix, beating until moist.

Lastly, stir in the zucchini and chocolate chips.

Spoon batter into greased loaf pan and bake at 350 for about 55 minutes. Check by inserting a wooden toothpick in the center.